Turkey taco bowls with brown rice, black beans, and pico de gallo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey taco bowls with brown rice, black beans, and pico de gallo

Dairy-Free, Lean & Clean, Soy-Free, Diabetes-Friendly, Family-Friendly, Gluten-Free, Mediterranean

2 Servings, 560 Calories/Serving

30–45 Minutes

We fused two foodie favorites, bowls and tacos, to create one deliciously flavored taco bowl filled with all your favorite Tex-Mex ingredients. Yessiree, this meal guacs our world. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup quick-cooking long-grain brown rice
  • 2 organic Roma or other tomatoes
  • 1 organic red onion
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket taco seasoning (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • 1 cup cooked black beans
  • ¼ cup Wholly guacamole

Nutrition per serving

Calories: 560, Protein: 32g (64% DV), Fiber: 11g (44% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 0g, Saturated Fat: 4g (20% DV), Cholesterol: 75mg (25% DV), Sodium: 260mg (11% DV), Carbohydrates: 70g (23% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the pico de gallo.

2

Make the pico de gallo

  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Peel and coarsely chop the onion; measure out ¼ cup [½ cup] and finely chop for the pico de gallo. Set aside the remaining coarsely chopped onion for your protein. 
  • Juice the lime.
  • Coarsely chop the cilantro.

In a medium bowl, stir together the tomatoes, finely chopped onion, cilantro, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep your protein

  • Ground meat (including plant-based): Cut a small corner from the protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. 
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. 
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut any large pieces in half.

4

Cook your protein

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein and taco seasoning and season with salt and pepper. Cook, stirring and breaking up the ground meat if using, until the protein is browned and cooked through, 2 to 4 minutes for shrimp, 4 to 6 minutes for plant-based chicken and tofu, and 5 to 7 minutes for ground meat. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the beans.

5

Prep and cook the beans

  • Rinse the black beans.

In the same pan used for your protein, stir in the beans and 2 tablespoons [¼ cup] water and cook over medium-high heat until the beans are heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Serve

Transfer the rice to individual bowls. Top with your protein, beans, guacamole, and pico de gallo and serve. 

Kids Can!
  • Measure the onion.
  • Juice the lime. 
  • Stir the pico de gallo.
  • Rinse the black beans. 
  • Top the bowls with guacamole and pico de gallo.